Ingredients
Chicken
- 4 pieces bone-in, skin-on chicken thighs
Seasoning
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Your Oven: Preheat your oven to 425°F (220°C). Baking at this high temperature is essential for achieving a beautifully crispy chicken skin.
- Prepare the Chicken: Pat the chicken thighs dry thoroughly with paper towels. Removing excess moisture ensures a crisp finish on the skin after baking.
- Season the Chicken: In a small bowl, combine the olive oil, garlic powder, onion powder, paprika, dried thyme, salt, and pepper. Rub this seasoning mixture evenly over each thigh, making sure every part is well-coated for maximum flavor.
- Arrange on a Baking Sheet: Line a baking sheet with parchment paper. Place the chicken thighs skin-side up on the sheet. This setup prevents sticking and makes cleanup easier.
- Roast the Chicken: Bake the seasoned chicken for 45–50 minutes, or until the internal temperature reaches 165°F (75°C). For an extra crispy finish, broil the thighs for the last 3–5 minutes of cooking time, keeping a close eye to avoid burning.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5–10 minutes. Resting allows juices to redistribute, keeping every bite moist and tender. Serve and enjoy!
Notes
- For best results, let the chicken come to room temperature for 20 minutes before baking.
- You can swap dried thyme for dried oregano or Italian seasoning if desired.
- Use a meat thermometer to ensure the chicken is cooked to 165°F (75°C) for safety.
- Leftover chicken thighs can be stored in the fridge for up to 4 days; reheat in the oven to re-crisp the skin.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 280
- Sugar: 0g
- Sodium: 750mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 110mg